Wednesday, October 31, 2012

Tastykake Peanut Butter Kandy Kake {gluten, dairy and egg-free}

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Philadelphia.  Tastykake.  Anyone who has lived in or near Philadelphia will be familiar with the inspiration for this latest recipe featuring Philly's own Tastykake Peanut Butter Kandy Kake (yes, its suppose to be spelled that way).  Now to be fair, I have actually never eaten an authentic Tastykake, but I'm told this allergy-friendly version will satisfy the craving.  And really - vanilla cake coated in peanut butter and chocolate has to be good!

Peanut Butter Chocolate Tastykake {gluten, dairy, and egg-free}

1 1/2 cups millet flour
1/2 cup potato starch
1 tsp xanthan gum
1 TBSP baking powder
1/2 tsp salt
1 1/4 cups sugar
1 6 oz container of dairy-free vanilla yogurt (I used So Delicious Coconut Milk Vanilla Yogurt)
1/4 cup oil
1 TBSP vanilla
1 cup water
2 cups dairy-free chocolate chips (I use Ghirardelli semi-sweet chips)
2 TBSP coconut oil
Creamy Peanut Butter

To make the cake, whisk together dry ingredients (flour, starch, xanthan gum, baking powder, salt, and sugar).  To this add yogurt, oil, vanilla and water.  Using a hand or stand mixer, beat until thoroughly combined.  Pour batter into a 9 x 13 inch baking dish and bake at 350 for about 40 minutes.  Let cake cool on a wire rack.  Once mostly cooled, transfer cake to the refrigerator for about an hour.  Cooling the cake will make it easier to spread the peanut butter.  

Once cooled, spread a thin layer of creamy peanut butter on top of the cake.  You can make this as thick or thin as you like - I prefer a thin peanut butter layer.  Next, melt your chocolate chips and coconut oil in a small saucepan (or microwave) until liquid, stirring often.  Spoon melted chocolate over the peanut butter layer and smooth to evenly coat.  Return cake to fridge until chocolate has set.  The coconut oil in the chocolate will turn the chocolate into a hardened candy layer.  

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